Imli Chutney
A home-style recipe for Imli Chutney. Makes about 1½ cups, ready in about 25 minutes.
Ingredients
- 100 g tamarind (imli), from a block
- 2 cups water
- ½ cup (100 g) sugar
- ½ tsp salt
- ½ tsp red chilli powder
- 1 tsp cumin seeds, roasted and crushed
- ½ tsp dried ginger powder (sonth), optional
- A pinch of black salt (kala namak), optional
Missing something?
- No tamarind (imli)? Use lemon juice with a little jaggery (gur).
- No sugar? Use jaggery (gur) or honey, added gradually.
Method
- Boil the tamarind in the water for 10 minutes, until soft. Mash it with a spoon and let it cool a little.
- Rub it through a sieve, pressing well, to get a smooth pulp. Throw away the seeds and fibres.
- Put the pulp back in the pan with the sugar, salt, chilli, cumin, ginger powder and black salt.
- Simmer on low heat for 8–10 minutes, stirring now and then, until it coats the back of a spoon. It thickens more as it cools.
Tip: Keep it in a closed jar in the fridge for up to 2 weeks.